Crepes

3/4 cup water
3/4 cup milk
3 Eggs
1/2 teaspoon salt
1 1/2 cups flour
3 tablespoons butter or margarine

|In blender container combine all ingredients and blend on high speed for
1 minute.

Refrigerate mixture 2 hours.

Place 6" skillet over medium heat. Brush bottom and sides of skillet
with melted butter or margarine.

Pour in 2 Tbsp. batter; tip pan to coat bottom with batter.

Cook until top is set and bottom is lightly browned.

With spatula, turn crepe and cook other side 1 minute.

Repeat procedure until all batter is used.

Baked Eggs

1 large egg
1/4 teaspoon mustard -- prepared
4 drops worcestershire
1/4 cup bean sprouts -- chopped
2 tablespoons scallions -- chopped
2 tablespoons parsley -- chopped
1/4 cup cheddar cheese -- shredded

|Break egg into a lightly greased individual baking dish. Stir egg to
break yolk. Add mustard, Worcestershire, bean sprouts, onion and parsley;
stir to mix thoroughly. Mix in half the cheese. Top with remaining
cheese. Place dish in a larger pan that has about 1 in. hot water. Bake at
350F for 10-15 minutes or until egg is firm.

Sour Dough Hot Cakes #2

1/4 package granular dry yeast
1/4 cup luke warm water
Flour

| Dissolve yeast in luke warm water. Put dissolved yeast into a bowl and
add enough flour (3/4 to 1 Cup unsifted) to make a running batter.

Place in small crock or in large jar. Do not cover tightly. Just cover
jar with a cloth or place a saucer over the top of the jar.

Put in a warm place to sour.

Each day for 5 days, add 1/2 cup luke warm water and enough flour to keep
the batter at the same consistency. You will then have a sour dough
starter.

For really good flavor, dough should be properly soured before using.

Every time you use some of the starter again add water and flour.

If you use only occasionally, you may store it in the refrigerator and
feed it every week with flour and water.

Never put any of the mixed batter into the starter. Keep it perfectly
free from fat, egg or other leavening material.

FOR HOT CAKES: 3 Well beaten eggs 1 Cup milk 2 Cups sour dough mix 1 3/4
Cups sifted flour 1 Tsp. soda 2 Tsp. baking powder 1/4 Cup sugar

Combine all ingredients.

Bake on a greased griddle.

These can be made on an ungreased griddle but in that case 1/4 Cup of
melted fat must be added.

To make thinner cake add more milk.

Bake at 370 degrees.

Dixie Waffles

2 Cups Flour -- sifted
2 1/4 Teaspoons Baking Powder
1/2 Teaspoon Salt
1 Tablespoon Sugar
1 1/2 Cups Milk
2 Egg Yolks -- well beaten
2 Tablespoons Butter -- melted
2 Egg Whites -- stiffly beaten

|Sift flour once, measure, add baking powder, salt, and sugar, and sift
together twice.

Combine milk, egg yolks, and butter; add to flour.

Fold in egg whites.

Bake on hot waffle iron.

Serve hot with Log Cabin Syrup.

Makes six 4-section waffles.

Southern Waffles

1 Cup Boiling Water
1 Cup Yellow Cornmeal
2 Cups Flour -- sifted
3 Teaspoons Baking Powder
1 1/4 Teaspoons Salt
1 Tablespoon Sugar
2 Cups Milk
2 Egg Yolks -- well beaten
3 Tablespoons Butter -- melted
2 Egg Whites -- stiffly beaten

|Pour boiling water over corn meal.

Sift flour once, measure, add baking powder, salt, and sugar, and sift
again.

Add milk to corn meal then egg yolks and flour, mixing well. Add butter.

Fold in egg whites.

Bake on hot waffle iron.

Serve hot with Log Cabin Syrup.

Makes seven 4-section waffles.

Nature Cereal

1 Cup Honey
1/2 Cup Brown Sugar
1/4 Cup Oil
1/2 Cup Water
Cinnamon -- to taste
1 Box Oats -- old fashioned
Coconut
1 Bag Almonds -- small
1/4 Bag Wheat Germ
Raisins
Banana Chips
|Heat honey, sugar, oil, water and cinnamon.

Pour honey mixture over oats, coconut almonds and wheat germ.

Bake for 45 minutes at 325 degrees. Stir 3 times.

Add raisins, banana chips etc.

Store in Tupperware.

Waffles #2

2 Cups Flour -- sifted
3 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1 Tablespoon Sugar
3/4 Teaspoon Salt
2 Eggs
1 2/3 Cups Shortening -- soft
|Mix ingredients.

Basic Crepes #2

2 Eggs -- slightly beaten
2/3 Cup Milk
3 Tablespoons Oil
1/2 Cup All-Purpose Flour
1/4 Teaspoon Salt

|In medium bowl, stir together beaten eggs, milk and 1 Tbsp. oil.

Gradually stir in flour and salt; beat until smooth.

Cover and refrigerate at least 1 hour.

Lightly brush a six or seven inch crepe pan or skillet with some of the
remaining oil; heat until hot. Stir batter.

Pour about 2 Tbsp. batter into hot pan; tilt quickly so that batter runs
to cover the bottom of the pan thinly but completely.

Cook, turning once, until light brown on both sides.

Repeat, using all the batter.

Brush pan with oil when necessary.

Recipe make about 12 crepes.

Apple Pancakes

1 cup flour -- sifted
1 teaspoon baking powder
1/8 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon cloves
3 tablespoons butter
1 egg
1/3 cup milk
2 tablespoons powdered milk
1/2 cup applesauce

| Mix together flour, baking powder, salt, cinnamon and cloves. Cut
butter into flour mixture. In a small bowl, beat together egg, milk,
powdered milk and apple sauce. Combine flour mixture with egg mixture
until well mixed. Bake on hot griddle. Serve with butter and syrup or
fruit.

Basic Buttermilk Biscuits

3 1/2 cups flour
1 teaspoon salt
1 tablespoon sugar
4 teaspoons baking powder
1 teaspoon baking soda
4 tablespoons butter
2 eggs -- lightly beaten
1 1/2 cups buttermilk
1 spray shortening and corn-
meal for coating pan
|Preheat oven to 400~. In a food processor or a large bowl,mix 3 cups of
the flour with salt,sugar,baking powder and baking soda. Cut the butter
into the dry ingredients until the mixture is textured like cornmeal.
Separately mix the eggs with the buttermilk,and stir all but 2 tbsp. of
this liquid into the dry mixture. Mix just enough to make a uniformly
moistened dough. Dust a clean work surface with 1/2 the remaining
flour,and turn the dough out onto the floured surface. Sprinkle the top
with the rest of the flour,and with floured hands,gently push the dough
into a circle about 1/2" thick.. Cut with a 2" or 3 " biscuit cutter,and
place biscuits close together on a grease and cornmeal coated cookie
sheet. You will get about 12 biscuits. Brush the tops of the biscuits
with the reserved buttermilk egg mixture. Bake in the preheated oven
until puffed and brown,about 15 minutes .Cool for a few minutes before
serving.

Sourdough Hot Cakes #1

2 cups flour
2 cups warm water
1 package dry yeast
FOR HOT CAKES
2 Eggs
1 tablespoon sugar
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons butter

|To prepare starter:

Mix together 2 cups flour, 2 cups warm water, and 1 pkg. dry yeast in a
bowl. Cover with damp cloth and let stand in a warm place overnight or
for at least 6 hours. (If left in oven, there is not need to turn on
oven; pilot light will provide enough heat or turn electric oven to
"warm".)

To prepare Hot Cakes:

Measure 1/2 cup sourdough starter and place in closed...

Heat griddle over medium heat.

Use 1/4 cup batter for one medium-size hot cake. Pour onto hot griddle.
Turn hot cake when top is covered with bubbles and edges looked cooked.
Brown on second side.

Serve with honey and melted butter.

Makes 8 Hot Cakes.

Ham Waffles

2 Cups Flour -- sifted
1/4 Teaspoon Baking Soda
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
1 Tablespoon Sugar
2 Egg Yolks -- well beaten
1 3/4 Cups Sour Milk
1/3 Cup Butter -- melted
2 Egg Whites -- stiffly beaten
1 Cup Smoked Ham -- uncooked, diced

|Sift flour once, measure, add soda, baking powder, salt, and sugar, and
sift again.

Combine egg yolks, milk, and butter. Add to flour, beating until smooth.

Fold in egg whites.

Bake on hot waffle iron. Sprinkling 1/4 cup ham over batter of each
waffle just before closing iron.

Serve soft scrambled eggs on each waffle.

Makes four 4-section waffles.

Apple-Brie Cheese Omelet

1/2 apple
peel- core and thinly slice
2 1/2 tablespoons butter -- divided
2 eggs
2 teaspoons cream or milk
salt & pepper
2 tablespoons diced brie cheese
| Saute 1/2 apple in one Tbsp. butter. Beat together two eggs, 2 tsp.
cream or milk, and salt & pepper until blended but not frothy. Melt 1 1/2
Tbsp. butter in omelette pan over high heat until foam begins to recede
but before beginning to color. Pour in egg mixture and prepare omelette,
beating to lighten but still allowing it to set on the bottom. Fill with
sauteed apples and 2 Tbsp. diced Brie cheese cubes. Fold or roll and slide
out of pan onto a heated plate. Source: Dairy Hollow House, Eureka Spgs.,
AR

Rye Crepes

3/4 cup all-purpose flour
3/4 cup rye flour
1 teaspoon salt
1 teaspoon baking powder
1 Egg
1 tablespoon vegetable oil
2 1/4 cups milk

|Combine flours, salt and baking powder.

Beat egg with oil and milk until well blended.

Add flour mixture and beat until smooth.

Let batter rest one hour before cooking crepes.

Use about 2 Tbsp. batter for 6" crepe.

Yield: 12 to 15 crepes

Buckwheat Cakes

1 cup buckwheat flour
1 teaspoon baking powder
1 1/2 tablespoons sugar
1/4 teaspoon soda
1/4 teaspoon salt
1 egg -- well beaten
1 cup sour milk
1 tablespoon butter -- melted

|Sift flour once, measure, add baking powder, sugar, soda and salt, and
sift again.

Combine egg and milk and add to flour. Stir only until smooth.

Add butter.

Bake on hot, well-greased griddle.

Serve hot with Log Cabin Syrup.

Apple-Cheddar Omelet

4 sl bacon -- chopped
1 can cheddar cheese soup
8 eggs
1/3 cup milk -- whole
1 sm apple; peeled -- chopped
1 cup cheese, cheddar -- shredded
about 4 ounces
1/8 teaspoon pepper, black -- ground
| Microwave or fry bacon until crisp, drain, reserve drippings. Stir 1/2
cup of soup in bowl until smooth, add eggs; beat until well blended, set
aside. In casserole, stir remaining soup until smooth, stir in apple,
milk, cheese and pepper. Cover, micro-cook 4 minutes on HIGH until hot and
bubbling. Stir once. Let stand, covered, while preparing omelets. Brush 1
teaspoon bacon drippings in bottom of pie plate. Pour in 1/2 egg mixture.
Cover, micro-cook 2 minutes on HIGH. Using spatula, gently move outer edge
to center, letting uncooked portion move to edge. Micro-cook 2 minutes on
HIGH or until set. Fold in half, slide on plate. Repeat with bacon
drippings and remaining egg mixture. Spoon sauce over each omelet,
sprinkle with bacon. Campbell's Recipes

Apple Sausage Pancakes With Cider Syrup

1 egg
1/2 teaspoon cinnamon
1 cup pancake mix
1/2 cup fresh apple -- shredded
2/3 cup milk
1/2 pound bulk pork sausage -- browned
2 tablespoons oil
-----cider syrup-----
1/2 cup sugar
1 cup apple cider
1 tablespoon cornstarch
1 tablespoon lemon juice
1/8 teaspoon pumpkin pie spice
2 tablespoons margarine or butter
| Heat griddle to 375~. In small bowl, beat egg on high speed until
thick and lemon colored, about 5 minutes. Lightly spoon pancake mix into
measuring cup; level off. Stir in pancake mix, milk, oil and cinnamon.
Fold in apples and sausage. Grease griddle lightly before making each
pancake. Pour batter from 1/4 cup measuring cup onto hot griddle. Bake
until bubbles appear, about 2 minutes on each side. Serve with hot Cider
Syrup. CIDER SYRUP: In medium saucepan, combine sugar, cornstarch and
pumpkin pie spice; stir in apple cider and lemon juice. Cook, stirring
constantly, until mixture thickens and boils for 1 minute. Remove from
heat and stir in margarine.

Baked Eggs In Mushroom Sauce

1 Pound Mushrooms
4 Tablespoons Butter
3 Tablespoons Flour
2 Cups Milk
1 Bouillon Cube
1 Tablespoon Boiling Water
1 Tablespoon Grated Onions
1/2 Teaspoon Salt
Pepper -- to taste
6 Large Eggs
|Wash and slice mushrooms, stems and all. Saute over medium heat in
butter, stirring occasionally, for 10 minutes.

Stir in flour, milk, bouillon cube dissolved in hot water, grated onion,
salt and pepper. Cook, stirring, until thick.

Pour about 1/2 cup of sauce into each of 6 individual ramekins or
casseroles (sauce should be about 1" deep).

Break an egg into each ramekin.

Slip a spoon under egg and press into sauce so that egg will sink lightly.
Remove spoon.

Bake in a 350 degree oven until eggs are cooked to desired doneness, about
20 minutes.

Mable Wheeler's Blueberry Pancakes

1 cup pancake mix
1 Cup milk
1 Egg
1 tablespoon vegetable oil
1 can Comstock Blueberry Pie Filling -- (21 oz.)
2 tablespoons butter
1/4 cup orange juice
1/2 cup firmly packed light brown sugar

|
In medium bowl, combine pancake mix, milk, egg and vegetable oil; blend
well.

Drain pie filling; reserve syrup.

Gently stir berries into batter.

Pour about 1/4 Cup batter onto hot griddle. Cook until bubbles form on
top and underside is golden brown.

Turn; brown other side.

Repeat with remaining batter.

In small saucepan, combine reserved syrup, butter, orange juice and
sugar. Cook and stir until butter melts.

Serve over pancakes.

NOTE: Sauce may be stored and used over ice cream or cake.

Basic Drop Biscuits

2 1/2 cups cake flour
2 tablespoons cake flour
1 tablespoon sugar
2 teaspoons baking powder
4 tablespoons shortening
1 egg -- lightly beaten
1 cup milk
1 spray shortening

|Preheat oven to 425~. In a food processor or a large bowl,mix the
flour with the salt,sugar and baking powder.Cut the shortening into the
dry ingredients until the mixture is the texture of cornmeal. Separately
mix the egg with the milk,and stir all but 2 tbs. of this liquid into the
dry mixture. Mix just enough to make a uniformly moistened dough. Drop
spoonfuls of the dough onto a greased and cornmeal coated cookie sheet
about 1" apart. Brush tops with reserved liquid.Bake in the preheated
oven until puffed and brown,about 12 minutes. Cool for a few minutes
before serving. Yields about 15 biscuits.